Bread

[Bishop]

I hate kitchen duty, it's not so much the cooking bit but the effort of having to constantly swing a rolling a pin screaming GET BACK YOU SCAVENGING MONGRELS, IT'S NOT READY YET!
Anyhow, I got the short straw so am doing the evening meal. Mystery stew with fresh bread.

Struggling a bit with this oven but just got them out in time.


Little crispy on top but will soften up nicely after dunking in tonight's stew.
That is if there is any left...

 

[Broch]

I can smell those loaves from here
Can't beat it!

 

[Toddy]

Himself's just taken a loaf out too

The house smells wonderful

What oven ?

M

 

[Janne]

As I always tell my wife, ’it is not burned, it is well done/ browned’
( does not translate well from Swedish to English)

Looks tasty!
What flour mix?

 

[Bishop]

What oven ?

Microwave / Grill/ Fan all-in-one Combi With Julie Julie needing to spend more time in the wheelchair having a regular hob & oven with drop down door was getting to be an accident waiting to happen. So far it's working out for the most part, crispy chicken skin and crackling to die for but my baking temperatures/times need tweaking.

.Aldi plain flour, Alinsons yeast (found tin in back of cupboard) and a dollop of Clover margerine
500g flour, 20g margerine, 300ml of water, tsp of salt, 2 tsp of sugar for the crunchy crust
Forty minutes 200 degrees C

 

[Stew]

I have pizza dough in the making right now. Yum yum yum!

 

[Toddy]

What are we like ?

UK snow day, so everyone bakes bread

M

 

[Stew]

What are we like ?

UK snow day, so everyone bakes bread

M

Just a regular fixture on the menu - it's a good one that he kids can get involved in making with less concern about time to get it done.

 

[Toddy]

I like that the kids do get involved. My son still makes his own bread too

M

 

[snappingturtle]

Fry bread ended up too dry, guess I best try again!

 

[Robson Valley]

I should do the same. Find the yeast and the flour and the other things.
Find the bowl and the pans. Time to make my house smell proper.

The browning that you see is not burning (black).
It is Maillard reaction between protein amino acids and carbohydrates,
at the end of a series of reactions, what you smell, smells cooked, right?
Happens in all cooking.